7 Must-Have Konkani Delicacies

The Konkan belt that courses through the coastal region of
Maharashtra, Goa and Karnataka, is known not just for its scenic beaches but
also for its delicious spicy seafood. The cuisine is predominantly
non-vegetarian food flavoured with local spices and coconut, which offers a
distinctive flavour and aroma to the food. But apart from the seafood, Konkani
vegetarian fare is also equally sumptuous. Chef Rohit Pushpavanam, executive
chef of Alila Diwa Goa says, "Konkani cuisine's delicious repertoire of
taste and variety of non-vegetarian and vegetarian selection will keep you
coming back for multiple helpings. From solkadhi
and upkari to Recheado and puran poli
served with coconut milk, the cuisine has evolved but at the same time has
retained its highlights."

Here are some of the popular Konkani delights you should
definitely try if you haven't had a chance yet to relish Konkani cuisine.

Shark AmbotikThe meaning of 'ambot' is sour and 'tik' is spicy in Portuguese, this is a
Portuguese-influenced dish from Goa, which is made with fish that has fewer
bones. Authentic ambotik
fish curry is usually made with shark because of the chunky meat, but it
can also be prepared with mackerel, prawns or sardines. A typical ambotik masala consists of Kashmiri
red chillies, cumin seeds, pepper, turmeric, garlic, ginger and tamarind. A mix
of onion and tomato (boiled and skinned) is fried in some oil, to which the
masala paste is added and cooked, followed by the shark pieces. It is cooked on
low flame till the pieces are tender. Some salt and vinegar can be added to the
curry along with sliced green chilly to make it spicier. The shark ambotik is
garnished with some coriander leaves before serving.

Prawns Recheado MasalaSpicy and tangy recheado masala paste is an indispensable part of any Goan
kitchen. This is the masala paste that is used to marinate mackerel fish and
prawns. The recheado masala is made by soaking red Kashmiri chillies, chopped
ginger, garlic cloves, cumin seeds, turmeric powder, cloves, cardamom and tamarind
pulp in vinegar. A mix of salt and sugar is also added kept aside for about 40
minutes, only to be made into a smooth and thick paste. This masala is used to
marinate the prawns. The marinated seafood is kept aside for 30 minutes and
then fried in hot oil after coating it with a mix of semolina and rice flour.
Once it becomes golden brown on both sides, it can be served with salad, lime
wedges, rice and curry.

Sanna Sannas are nothing but steamed rice cakes that are a staple in Goa,
Mangalore in Karnataka, usually during religious occasions such as Ganesh
Chaturthi, Makar Sankranti and even during church festivals. It is made
from a fermented batter of rice, coconut water and coconut milk and some toddy.
Sometimes a sweet version of sanna is also made with jaggery, urad dal and
coconut milk. To make sanna, rice is soaked in water overnight, ground into a
fine paste and mixed with coconut paste followed by some toddy. The batter is
allowed to ferment for about 5 hours and then steamed in ramekin dishes or idli
stand. It is served with some hot curry.

KosambariAccording to the book, Incredible
Taste of Indian Vegetarian Cuisine by Uma Aggarwal, Kosambari is a popular
salad in the state of Karnataka. It is prepared especially at festivals
especially during Ganesha Chaturthi and Ram Navami. Made using split green mung
dal or chana dal with fresh vegetables and freshly grated coconut. It is
seasoned with a tempering of mustard seeds, curry leaves and a dash of
asafoetida (hing). It is usually served as a snack option, but it is part of
the mains in Udupi cuisine. Click here to read more about this fresh raw salad.

Fish GassiThis lightly spiced fish curry with a tangy flavour is a popular dish from Mangalore.
It is traditionally called meen gassi
in the coastal region of Karnataka. The flavourful fish curry made with coconut
and spices such as Byadgi chillies, cumin seeds, coriander, black pepper. The
whole spices are roasted and then made into a masala paste which gives the
curry a distinctive taste, it is served alongside rice as part of the main
course made using fishes such as pomfret, mackerel and sardine.

Phanasachi BhajiJackfruit (phanas in Marathi and kathalin Hindi) is
used extensively in both raw and ripe form in the coastal region. The ripened
fruit is used mostly for desserts and the raw variety is used for savoury
dishes. Phanasachi bhaji is a dry
side dish made in Maharashtra prepared with shredded jackfruit cooked with
coconut, sprouted chickpeas, mung beans or any other type of beans. This
lightly spiced side dish has a peculiar taste thanks to the Maharashtrian goda masala.

Sol Kadhi
Sol Kadhi is a delicious drink consumed as an appetiser in the coastal regions
of Maharashtra and Goa. Made with kokum
and coconut flavoured with little bit of salt and chilli-garlic paste, this
antioxidant-rich has a purple-pink colour. It is known for not just its
refreshing flavour but also for its digestive properties, which is why it is
often served after meals.